Fruit and Cream Cakes
- For the muffins
- 1 ½ cups all-purpose flour
- ½ cup Almond flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
For the muffins: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and yoghurt and mix well.
Stir in the dry ingredients and stir until only just combined.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
To decorate: whisk the cream and icing sugar until thick, but not stiff. Spoon a little on top of each muffin and decorate with the halved strawberries. Sift over a little icing sugar just before serving.